Cherry Bakewell Tarts

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ADD EGG YOLK AND MILK AND PULSE/MIX UNTIL THE PASTRY CLUMPS, THEN WRAP AND REFRIGERATE.

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SPLIT INTO 16 EQUAL BALLS OF DOUGH, FLATTEN AND THEN PUSH INTO TARTLET TINS, ADD CHERRY JAM.

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BEAT BUTTER AND SUPER FINE SUGAR UNTIL LIGHT AND AIRY, THEN BEAT IN AN EGG AND ALL PURPOSE FLOUR.

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BEAT IN ALMOND EXTRACT AND FOLD IN GROUND ALMONDS. FILL A PIPING BAG AND PIPE ONTO EACH TARTLET.

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BAKE UNTIL GOLDEN AND THEN DEPRESS THE FRANGIPANE TO LEVEL THE TOP, LEAVE TO COOL.

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MIX CONFECTIONER'S SUGAR WITH A LITTLE WATER, AND SPLIT INTO TWO LOTS, COLOUR ONE PINK.

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ADD A TEASPOON OF ICING ONTO EACH TART, SPREAD OUT AND THEN POP HALF A CHERRY ON TOP.

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Cherry Bakewell Tarts

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Cherry jam, light almond frangipane, a soft icing all in a soft sweet pastry.

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All Purpose Flour Fine salt Confectioner's sugar Eggs Milk Almond extract Ground almonds Cherry jam Super fine sugar Unsalted butter Glace cherries Red food colouring

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MIX FLOUR, SALT AND CONFECTIONER'S SUGAR THEN DOT OVER BUTTER. PULSE UNTIL SAND LIKE CONSISTENCY.

MIX FLOUR, SALT AND CONFECTIONER'S SUGAR THEN DOT OVER BUTTER. PULSE UNTIL SAND LIKE CONSISTENCY.

STEP 1

ADD EGG YOLK AND MILK AND PULSE/MIX UNTIL THE PASTRY CLUMPS, THEN WRAP AND REFRIGERATE.

ADD EGG YOLK AND MILK AND PULSE/MIX UNTIL THE PASTRY CLUMPS, THEN WRAP AND REFRIGERATE.

STEP 2

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SPLIT INTO 16 EQUAL BALLS OF DOUGH, FLATTEN AND THEN PUSH INTO TARTLET TINS, ADD CHERRY JAM.

SPLIT INTO 16 EQUAL BALLS OF DOUGH, FLATTEN AND THEN PUSH INTO TARTLET TINS, ADD CHERRY JAM.

STEP 3

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BEAT BUTTER AND SUPER FINE SUGAR UNTIL LIGHT AND AIRY, THEN BEAT IN AN EGG AND ALL PURPOSE FLOUR.

BEAT BUTTER AND SUPER FINE SUGAR UNTIL LIGHT AND AIRY, THEN BEAT IN AN EGG AND ALL PURPOSE FLOUR.

STEP 4

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BEAT IN ALMOND EXTRACT AND FOLD IN GROUND ALMONDS. FILL A PIPING BAG AND PIPE ONTO EACH TARTLET.

BEAT IN ALMOND EXTRACT AND FOLD IN GROUND ALMONDS. FILL A PIPING BAG AND PIPE ONTO EACH TARTLET.

STEP 5

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BAKE UNTIL GOLDEN AND THEN DEPRESS THE FRANGIPANE TO LEVEL THE TOP, LEAVE TO COOL.

BAKE UNTIL GOLDEN AND THEN DEPRESS THE FRANGIPANE TO LEVEL THE TOP, LEAVE TO COOL.

STEP 6

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MIX CONFECTIONER'S SUGAR WITH A LITTLE WATER, AND SPLIT INTO TWO LOTS, COLOUR ONE PINK.

MIX CONFECTIONER'S SUGAR WITH A LITTLE WATER, AND SPLIT INTO TWO LOTS, COLOUR ONE PINK.

STEP 7

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ADD A TEASPOON OF ICING ONTO EACH TART, SPREAD OUT AND THEN POP HALF A CHERRY ON TOP.

ADD A TEASPOON OF ICING ONTO EACH TART, SPREAD OUT AND THEN POP HALF A CHERRY ON TOP.

STEP 8

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More TARTLET RECIPES featured on ellasbetterbakes.com

ellasbetterbakes.com